norm vandyke

I had to improvise a bit. No lemon juice, but I had some rice wine and some lime juice and I sort of mixed a bit of each. No yogurt, but I added a half stick of butter to the oil. I like a touch of cinnamon in mine, so I added that. Measurements were . . . um . . . let's say "intuitive" for me as far as the spice ratios went mostly based on what it smelled like.Still came out wonderful.I'm convinced you could drop an old shoe in a pot and if you put the right spices in with it it'd be wonderful, though.Every good spice in use in the West except I think garlic and rosemary came to us from the Far East. What the locals there can do with them sometimes astonishes me.

I didn't have peppers and had spinach and carrots I didn't want to waste. It added the color and better vegetable for my system. Didn't have tomato sauce so just relied on big tomatoes I had on hand. Loved this recipe!

This was pretty good but I guess there’s a reason why these kinds of dishes usually simmer for hours. The tomato and the lemon were both a little assertive and it just didn’t have that flavor meld I was looking for. But does have the advantage of being quick and easy.

Just yum 😋

Fantastic, used non-dairy yogurt and served over roasted cauliflower steak & rice with cilantro garnish.